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Vegan Avocado Salad

Just try and stop yourself from making this refreshing salad.

Is there anything better than fresh avocado in a tangy salad dressing? Yeah, we can’t think of anything either. Not only do avocadoes boast their signature indulgent taste, they’re also high in potassium, folate, and vitamins K and E. OK, you caught us—we’d totally gobble up the green goodies even if they had no redeeming nutritional value whatsoever. The other super star of this salad is jicama. A quick tip for peeling jicama: quarter the bulb and slide a pairing knife under the skin at one of the triangular tips of a quarter. Then, holding the skin between your thumb and the knife, peel the skin toward yourself, away from the jicama.

Serves 6

What you need:

5 tablespoons lime juice, freshly squeezed

1 tablespoon orange marmalade

1 tablespoon lime zest, minced

1/2 teaspoon salt

1/8 teaspoon hot pepper sauce

5 tablespoons olive oil

8 cups butter lettuce, torn into pieces

1 large jicama, peeled and cut into thin matchsticks

2 ripe avocadoes, pitted and diced

12 cherry tomatoes, halved

12 brine-cured black olives, pitted and halved

What you do:

In a small bowl, combine lime juice, marmalade, lime zest, salt, and hot pepper sauce, and mix well. Whisk in olive oil and set aside.

In a large bowl, combine lettuce, jicama, avocadoes, tomatoes, and olives. Pour on dressing, and toss gently to coat.

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